Improved process for preserving fruits



" To all whom it may concern:

( three to. fiveininutes.

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. t tt E. .R. NOR NY, 'O'F Mo'DON-O'UGH, DELAWARE.

Letters PatentNo. 91,557, dated June 22, 1869; mama June 10,1869.

HPRovnn Pnoenss ron :annsnnvme nun-rs.

The Schedule referred to in then Letters Patent and making part of thename.

Be it known that I, E; R. NOBNY, 6f McDonough, in the county of NewCastle, and State of Delaware, have invented a new and usefullmprovement in Preserving Fruits in a Semi-Candied State rand I dohereby declare that the following is a full and exact descriptionthereof.

The nature of' my invention or discovery consists in preserving variouskinds of fruit, such as peaches,

pears, plums, in a semi-candied state, by first putting the fruit up injars, in sirup made of fruit-juice and sugar, to which is added sulphiteof lime, and after it i has remained one'month, more or less, subject tothe action of the liquor, I take it out of thejars andpoat 'it withpulverized sugar, and subject it to the actionof-heat in an oven, untilthe sugar forms a glazed surface to the fruit. I then pack the fruit inboxes for. storage or transportation. The mode of proceedingis asfollows:

For a given-quantity of fruit to-be preserved, I take half a, pound ofsugar for eachpound; Ifput the sugar and a small quantity offruit-juioein apreserw' ing-kettle tof-form a} A p; andwhen 'it boils,-add to it sulphite, of lime;

much fruitaas it will,

. Flfl en time ma nta remove thefruitfi'omtheja and put'in'inore fruit,

which I treat inthe same g ms thus continue the \operation until thewhol amount of fruit has been subjected to the action of the sirup.

By this time considerable juice has been caused to exude from the fruit,by heating it in the sugar-sirup. This I boil with the sirup andsulphite, until the liquor ropes, or comes to a jelly. I then pour theliquor over the fruit in the jars.

in heupropoition of one ounceto fifty poundsgofffifilt t1 t n place inthe sirup as yer, andlet it remain (or After the fruit has remained inthe jars for about a month, so that it is thoroughly permeated by thesugar, and is preserved by the sulphite, it is taken out of them, andplaced on sieve-bottom pans and drained.

'It is then coated over with pulverized sugar, and placedimmediately ina hot oven, where it remains fifteen or twenty minutes, or until itbecomes glazed. It is then removed from the oven, and is ready to bepacked in boxes for transportation, or to be stowed away for 7 homeconsumption.

What 'I claiin 1 as ,my invention or'discovery, and desire to securebyjyLetters Bateht, is-

1 v '1. Thepreparatory process, by which the fruits are preserved iiijars," substantially in the manner herein- -befo're described.

2. The glazing and finishingeprooess, substantiall as and for thepurpose above set forth.

In testimony that the above is my invention, or discovery, I havehereunto set my hand and affixed my seal, this 1st day of December,1868.

E. R. NORNY. [L. s.]

Witnesses:

STEPHEN Usrrox,

JOHN Warm.

